Grilled to Perfection

Steak night! It’s one of the great pleasures in life. I love sitting down with friends to a perfectly grilled steak with a cold drink in hand. Perfection, however, is usually in the eye of the beholder (or, perhaps, the beer-holder).

Most nights, the scene around my grill plays out the same.

“How do you like your steak?” I ask. The answers come quickly: “Rare,” “medium-rare,” “medium,” and “well done.” I cringe. I don’t judge my friends on the doneness of their steak. However, managing multiple orders increases the grilling complexity. It’s all about timing and attention to detail, and I’m a perfectionist when it comes to grilling steak.

The perfect steak (for our author) has a seared crust and a juicy, pink center.

What is the Perfect Steak?

For me, the perfect finished steak has a seared crust on the outside and a pink, juicy center. While the perfect steak is different for everyone—depending on their desired level of doneness—all steaks start the same. 

A thick steak is easier to work with than a thin one. I prefer steaks to be about 1½-inches thick. Thinner steaks cook quicker than thick cut, allowing less room for error on the grill.

Before grilling, I generously season the meat with my go-to steak rub—a recipe that includes bold aromatics like coffee and pepper—complimenting the smoky grilled flavor. Salt in the rub pulls moisture to the surface, so I avoid seasoning just before grilling. Instead, salting 45 minutes or more before hitting the grill allows the moisture to equalize; then, I pat the steaks dry.

Lean cuts of venison and beef benefit from some oil on the outside, such as canola or avocado oil, which has a high smoking point. It prevents sticking on the hot grill.    

Perfection Takes Time

When it comes to an evenly cooked steak, preparation is essential. Fresh, never-frozen steak is ideal, but it's not always possible. If I remember, I thaw steak in the fridge the day before grilling. An hour before the meat hits the grill, I season it and leave it on the counter. Equalizing at room temperature is a hotly debated topic among steak lovers, but I think it enhances the final product, and at worst, it doesn’t affect the quality of the cooked steak.

Hot-sear, reverse-sear and cold-sear are three of the best ways to grill a steak.

Three Methods for Grilling Steaks

There are three main ways to cook a steak on a grill:

A conventional Hot-Sear is the fastest. Using this method, I pre-heat the grill to about 450°F, then add the steak. I flip the steak often, building a crust as I go. I have grilled enough steaks over the years that I can tell with a gentle push of the tongs when the steak is approaching the desired doneness. I remove it before it is done on the grill because it will continue to cook before serving.

In the Reverse-Sear method, I place the steak in an ‘oven’ (indirect heat; lid down) until it approaches a desired internal temp. Finishing the steak by searing the outside creates a flavorful crust. This method works well for a group, and the results speak for themself.   

A Cold-Sear is a less common approach to grilling but prevents the charring and bitterness that is sometimes associated with a hot grill. This method starts the steak on a cold grill and brings it up to sear temperature. Once the grill reaches between 350–400°F, I flip the steak periodically to achieve that beautiful crust with the correct done-ness. It takes a little longer with the meat starting on a cold grill, but if you consider the pre-heat time for the hot-sear method, it probably takes a similar amount of time. This is my go-to method for many cuts of meat.

Testing Doneness

A quick-read thermometer is the best method for measuring internal temperature. When taking a temperature, I aim the probe at the center or coolest part of the steak. Bone-in steaks take longer to cook than boneless, so consider that in the total time.   

One trick for telling the doneness of a steak is to touch your thumb to a finger and note the feel of the meaty base of your thumb. Touching the first finger, the base feels like rare, while touching the middle finger illustrates a medium-rare steak. The thumb and fourth finger show a medium, and a thumb to pinky base provides a sense of well-done. This is a handy ‘rule of thumb’ once you’ve learned doneness by touch or if you don’t have a thermometer at hand.

Some people cut into their steak to test for doneness, but for the love of good steak, resist the temptation!

Enjoy a cold beverage and let the steak rest after cooking.

Give It a Rest

Waiting five–seven minutes after removing the meat from the grill is critical in ensuring a juicy, evenly cooked steak. Do not touch the steak—trust me, this is where the magic happens!

As Anthony Bourdain once said, “Do not poke it, do not slice it to look inside or cut it into slices for serving, and don’t cover it in foil; just leave it alone.” During this time, the steak continues to cook (up to one level–10°F–of doneness) while its temperature equalizes, and juices are distributed throughout it.   

Serve, Slice and Savor

After that final rest, the best part of the meal can commence—slicing and savoring each bite of a perfectly grilled steak. When everyone has their designated slab of sirloin, I usually ask them: “How’s your steak?” “Perfect!” is the answer I always want to hear. Follow the steps above, and that will be the response you get from family and friends. Cheers!

Our author’s favorite steak rub doesn’t disappoint.

Coffee Rub for Steak

I fell in love with a coffee rub on a trip to Hawaii. Island-grown and roasted Kona coffee was the star ingredient in the spice mix. It paired perfectly with the pork, beef and chicken I grilled on my South Pacific adventure. Back at home, I blended my favorite meat spices and a dark-roast coffee until I approximated that wonderful Kona coffee rub that I remembered. Here’s what I came up with and use as my go-to spice rub. If you love coffee and steak—this is the rub for you, too.

• 5 tsp fine ground coffee (I prefer a dark roast)
• 4 tsp brown sugar
• 6 tsp table salt
• 1 tsp seasoning salt (no MSG)
• 3 tsp chilli powder
• 2 tsp garlic powder
• 1 tsp fresh ground black pepper
• ½ tsp of cayenne pepper
• ¼ tsp mustard powder
• Pinch of turmeric

Combine the ingredients in a bowl, mixing thoroughly. Store in an airtight container. It will stay fresh for several months in this container. Generously rub one teaspoon (or more) into each side of your steak before grilling.